Mom’s Easy Potato Salad Recipe (2024)

Mom’s easy potato salad is the perfect side dish that everyone will love. Filled with delicious and tender potatoes, mixed with eggs and pickles, you cannot pass up this amazing potato salad.

Mom’s potato salad recipe is the very best classic potato salad recipe I’ve ever had. It is the perfect family barbecue side dish recipe, that I know everyone will eat up. I never have leftovers when I bring it to a cookout. It’s truly great for any type of family gathering, including summer picnics every single time.

It is truly a Six Sisters favorite family recipe. Each of us love to make this perfect potato salad. It is the perfect take on the traditional potato salad.

This homemade potato salad is a little tangy with the pickles and mustard in the recipe, so be prepared for the little kick of flavor. It’s not too much flavor though – it’s just the right amount for this classic flavor recipe. You can use either dill or sweet pickles in this recipe, I’ve had both and it turns out either way.

For more great BBQ side dish recipes, make sure you take a look at our Roasted Baby Potatoes Recipe, Deviled Egg Potato Salad Recipe, and our amazing Instant Pot Baked Sweet Potatoes Recipe.

Classic Ingredients Needed For Our Mom’s Easy Potato Salad:

Potatoes (Yukon gold potatoes or russet potatoes will work)
Hard-boiled eggs
Dill or sweet pickles
Celery stalks
Mayonnaise (or Miracle Whip)
Yellow mustard
Sugar
White vinegar
Salt
Pepper
Salad surprise seasoning (optional)

How To Make Our Mom’s Easy Potato Salad:

For this recipe you will need to boil two pots of water.

For the first pot, you will place potatoes in and boil them for about 30 minutes or until a fork can easily pierce the potato with little force. (Fork tender)

NOTE: However be careful not to have them too soft or they will not hold up in the salad well.

When the potatoes are done cooking, drain the water from the potatoes and place them in the fridge to help them cool down.After they are cooled, peel and cube the potatoes.

In the second pot of water you will need to boil your eggs.

Once the water is boiling, let it boil for about 10 minutes. Then turn the heat off and drain the water and place the eggs in an ice bath for 10 minutes.

After the eggs have cooled down, peel and dice the eggs.

Once the potatoes and eggs are done, grab a large mixing bowl and place the potatoes, diced celery, pickles, and eggs in the bowl and gently mix it all together.

PRO TIP:If you want you can leave an egg out to slice and put on the top for presentation. Or you can just add it all into the salad since the egg on top is not necessary, but rather for presentation purposes.

Now, in a small mixing bowl add the mayonnaise, mustard, sugar, and white vinegar.

Mix everything together until it is well combined.

Then, pour the mayo mixture over top of the potatoes and eggs mixture, stirring everything together until they are well combined.

Once that is done, simply add in some salt and pepper to your liking.

When everything is mixed together and the salad is too dry, add a little more mayonnaise until you get the texture that you like.

Then, just sprinkle a little bit of the salad supreme seasoning on top and slice up the extra egg (if you left one out) and place that on top as well.

Now pop it in the fridge and let it cool until you are ready to serve it.

To Make This Tradition Potato Salad Recipe You Will Need:

Large pot (2)
Strainer
Large mixing bowl (THIS is a great set of bowl with lids)
Small mixing bowl
Rubber spatula

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What Type of Potatoes to Use:

In this recipe, we normally use russet potatoes, but that is not the only kind you can use. In fact, you can use almost any kind of potato. The only potatoes we say to stay clear of for sure is the sweet potato.

Other than that, use what you have at home. Our favorites to use are the russet or red potatoes for this recipe.

Make Eggs Even Easier:

If you want to avoid trying to boil two things at the same time, you can always try a new way to make your hard boiled eggs.

Have you ever tried making hard boiled eggs in the Instant Pot? I know it sounds strange but, you can! Try out A Mindful Mom’s Instant Pot Hard Boiled Eggs recipe instead of using the stovetop.

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More Scrumptious Potato Recipes to Try:

Air Fryer Roasted Potatoes Recipe
Roasted Parmesan Potatoes Recipe
BBQ Chicken Stuffed Baked Sweet Potatoes Recipe
Mom’s Cheese Potatoes Recipe
Slow Cooker Bacon Cheese Potatoes Recipe
Red Potato Salad

Serves: 8

Mom’s Easy Potato Salad Recipe

5 from 2 votes

Ingredients

8 potatoes cooked
8 eggs hard boiled
¾ cup dill or sweet pickles diced
2 celery stalks diced
1 cup mayonnaise (you could also use Miracle Whip)
3 Tablespoons yellow mustard
1 Tablespoon sugar
1 teaspoon white vinegar
salt and pepper to taste
Salad Supreme Seasoning optional to sprinkle on top

Instructions

Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and picklesin a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation – totally not necessary, it's just what my mom always did).
In a separate small bowl,mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Addsalt and pepper to taste.If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

Notes

Tips to make this salad even better:

This recipe doesn’t call for onions, but onions chopped really small make this recipe taste delicious!
You can make this potato salad with sweet or dill pickles. Both ways taste delicious!

Nutrition

Calories: 305 kcal · Carbohydrates: 42 g · Protein: 10 g · Fat: 11 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 168 mg · Sodium: 466 mg · Potassium: 989 mg · Fiber: 5 g · Sugar: 5 g · Vitamin A: 294 IU · Vitamin C: 42 mg · Calcium: 61 mg · Iron: 3 mg

Equipment

Pot (2)
Large Mixing Bowl
Mixing Bowl
strainer

Recipe Details

Course: Side Dish

Cuisine: American

This post was included in our10 of the EASIEST side dishes for dinner video– for more inexpensive and delicious recipes like this one,click here to check it out!

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Join The Discussion

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monsterscircus says:

Wow,that's new, really good idea with the eggs and potato mix! We must try that in the weekend. Thanks again for lovely inspiration and sharing and say Thanks to your mum also! Have a happy Day!
SoupSeeds says:

I throw the eggs into the potatoes and boil them both at the same time. Have you ever tried that method?
Jagged Rocks says:

This is how I make potato salad, it is how my mom made it!
Six Sisters says:

No! I've always wanted to try it but I wasn't sure if it would work! I'm going to try it next time!!!
- Kristen
paprika22 says:

This looks good. I was wondering if you peel the potatoes or leave the skins on them?
Connie says:

Very nice, please link it up with me today at Wow Us Wednesday.
Just Jaime says:

Sounds tasty!
Six Sisters says:

I've done both but my favorite is peeled! :)
paprika22 says:

Thanks for responding. I'll try this one soon!
See Also
This Apple Baked French Toast Is The Best Breakfast Casserole Recipe
Jessika Kerry says:

I just made this! I only had 4 eggs in the fridge (tomorrow's grocery day...) but it is still great! I also added a tad more pickle juice after tasting, instead of adding just salt. Super yummy! =) I left the skins on the potatoes for those extra vitamins too!
vintagemarigold says:

Yum! I could go for some right now! W/ Lemonade:)
Aimee Seaberry says:

Yum! I've been looking for a potato salad recipe.
Debra Kapellakis says:

This is similar to my Mom's. I have raised my kids on this. Most people who see or eat my Mom's potato salad say something like this..."hhhmmm, there is mustard in this POTATO salad"! It cracks me up every time. It tickles me that you make your Mom's potato salad and I make my Mom's and that they both use(d) MUSTARD in their POTATO salad. :P
Jessica Campos says:

This looks yummy!!I can't wait to try it. What kind of potatoes do you use?
Emily {Frilly Details} says:

Made this last night and it was so delicious! It was actually the first time I've ever made potato salad. I don't know why it took 30 years ;)
kim says:

I am making this today.... wish me luck... Welcome summer!
Valli McKnight says:

I have tried all kinds of potato salad recipes. After the first day the salad dressing begins to get watery. What am I doing wrong?
Cyd says:

We have had the same issue. Maybe it's the moisture in the potatoes mixed with the dressing. Sometimes stirring it up helps when you eat it the second day. Usually we eat it all the first day and don't have any leftovers! :)
Kathy says:

The potatoes will be done sooner so remove them beforehand.
Judy Wood says:

Very similar to what I remember my Moms' s recipe being like. She cannot remember how she made it, her memory going. So happy to find a recipe with similar ingredients that I remember. Cannot wait to serve it to my family.What kind of potatoes do you use for this recipe? Thanks!
Cyd says:

We used russet potatoes. We love potato salad with baby reds too!
Miranda says:

Sounds so yummy! How many portions does this make? Think about making this for Christmas (everybody is bringing something)
Rick says:

There's a video but no recipe for the Instant Pot? Is all I have to do is put everything in my Instant Pot and cook it for 6 minutes? Please advise.
Kris says:

If you watch the video, the only step that is different is that you are cooking the eggs and potatoes at the same time for 6 minutes. Once the eggs and potatoes are cooked (and cooled) - peal and dice your eggs, you add everything else. Hope this helps.
Kimberly says:

How many servings does this make?
Cyd says:

This makes enough for about 8-10 servings.
Diane Burton says:

The potatoes cook quicker if peel and cook the eggs while cooking the potatoes but not as long as potatoes and put the eggs in cold water this should make them easy to peel
Terri says:

There is a link to the recipe just below the video, click the arrow...
Shirley Barker says:

I’ve always done it that way but am going to try in my instant pot!
Kathleen West says:

I just finished making Grandma's Potato Salad. For potatoes all I had was russets. They and eggs cooked beautifully in IP.Forgot to purchase your salad topping, but at least I have paprika. My husband took taste test (very picky), said it needed no extra anything. Both of us looking forward tonight's dinner.Thank you so much in helping to educate me on cooking with my IP. I purchased both the DUO80 and DUO Plus80. Having time of my life cooking trying out new recipes.
Cyd says:

Hi Kathleen, you just made our whole week with your sweet comment. You will love your instant pot. We have lots of Instant Pot videos on our You Tube Channel. https://www.youtube.com/channel/UCMcBPW_r_ww_oiATl2UuF8w
Victoria Attanasio says:

OMG, thank you for sharing this. Just made it for me and my hubby, added his homemade picked red onions, its epic! Also your freezer meals are helping us theu quarantine because we just don’t feel entirely comfy going out to eat often.
Sue says:

I use my IP instead of boiling potatoes and it saves so much time. 5 minutes on high in the steamer basket and they come out perfect for potato salad.
Denise says:

I am very picky about my potato salad. This is the first time that I have seen a recipe even close to what I make. Thank you! I will tell you one thing that I do that my family loves. I use pickle juice instead of the vinegar! It ‘s hilarious when you look in my refrigerator and see bottles of just pickle juice!
Chris Clark says:

Really boil cubed potatoes for 40 minutes? That would be mush.
Momma Cyd says:

Thanks so much for catching that. The potatoes are cooked whole. You could cook them cubed (which would be a much shorter cooking time), but we cook them whole until fork tender which is about 30-40 minutes. The jackets will start to split open. Then cool the potatoes. They you can peel them and cube them.
Momma Cyd says:

That sounds delicious! We will have to try that! Do you use Sweet or Dill pickle juice?
Julie Gold says:

Delicious!!! I could’ve eTen the whole thing in one sitting!!!
Momma Cyd says:

So glad you liked the Potato Salad!

About The Author:

Kristen Hills

Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.

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